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Full text of "The art of cooking in Oxford"

OXFORD UNITED METHODIST CHURCH 
SENIOR HIGH METHODIST YOUTH FELLOWSHIP 
OXFORD, N. C. 

JULY, 1970 



ACKNOWLEDGMENT 



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1970 MEMBERSHIP 
SENIOR HIGH METHODIST YOUTH FELLOWSHIP 



Virginia Chadwick 


Jo Ann Jones 


Janet Clark ^ 


Tim Jones 


Jeff Colenda 


Kay Kittrell 


Kenneth Colenda 


Libby Finch 


Steve Colenda 


Dale Newton 


Amine Crumpton 


John Edd Raynor 


Bob Crumpton 


Cindy Ross 


Susan Currin 


Shelia Ruff 


Florence Dickerson 


Graham Smith 


Jamie Gant 


Mary Thomas 


Mike Gant 


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Mike Gray 


Becky Webb 


Ross Gray 


Johnny Webb 


David Haskins 


Lynn West 



-A - Oxford, N.C, 



Digitized by the Internet Archive 
in 2013 



http://archive.org/details/artofcookinginoxOOoxfo 



OLIVE=OYSTER DIP Mrs, R„ S, Bradsher 

1 pkg, cream cheese 

1 small jar smoked oysters 1/2 c„ ripe olives 

Cream cheese with small amount of mayonnaise until it is 
smooth and thick; then add chopped up oysters and minced ripe 
olives, a bit of garlic salt, a dash of lemon juice and a drop , 
or two of Tabasco. ^ 



ICED TOMATO PICKLE 

green tomatoes 
2 gal, water 
1 qt, slacked lime 
4 1/2 IbSo sugar 



Mrs, N, C. Morton 

1/2 galo vinegar 
2 Tbspo allspice 
2 Tbspo cloves 

2 Tbsp, broken stick cinnamon 



Mix water and slacked lime in a vessel. Fill vessel with enough 
sliced green tomatoes to be covered with the lime water. Let 
soak for 24 hours. Drain, wash off lime, and weigh. 

Tie in a thin cloth the allspice, cloves and stick cinnamon. 
Bring to a vigorous boil the sugar, vinegar and bag of spices. 
Pour boiling hot syrup over 7 lbs, of cold, drained sliced to- 
matoes. Let mixture soak 24 hours. Boil mixture for 20 min- 
utes. Remove cloth of spices. Put boiling hot mixture into 
jars and seal. 



- 1 - Oxford, N,C, 



SWEET PICKLE 



Jo Anne Bryan 



8 lbs. cucumbers 
2 Co slag lime 
2 galo water 
1 tspo alum 



5 lbs. 

3 qts. 
1 tsp. 
1 tspo 



sugar 

vinegar 

salt 

turmeric 



4 or 5 Tbsp. mixed spices ^ tied in bag 
Slice cucumbers o Soak cucumbers for eight hours in lime, 
water and alum^ After soaking, wash cucumbers in 3 or 4 
wash waters^ Then dissolve vinegar and sugar on stove. Add 
salt, turmeric and the bag with mixed spices. Add cucumber 
and let soak 2 hours » Boil about 30 minutes or until clear. 
Put into jars and seal. 



UNCOOKED PICKLE 



VoHammie Carr 



1 peck of green tomatoes 
1 large cabbage 

1 doz. green peppers 

2 qts. artichokes (Jerusalem) 
1 doz. onions 

1/2 gal. vinegar 



2 lbs. sugar 

1 box dry mustard (medium 

size) 
1 oz. turmeric 
1 oz. celery seed 
1/2 lb. mustard seed 



Cut vegetables in small pieces and sprinkle with 2 c. of salt. 
Let stand 12 hours, squeeze dry and cover with vinegar water, 
using equal quantities of each. Let stand 24 hours. Squeeze 
dry again, and cover with sugar, mustard, turmeric, celery 
seed and mustard seed mixed with the vinegar. Put in jars 
and cover; will be ready to use in a week. Will keep unsealed 
in a cool place. 



WATERMELON RIND PICKLE 

10 lb, rind or rind of one 
medium melon 

1 small bottle of Lily lime 

2 pieces whole ginger root 
1/2 gal, vinegar 



Mrs. T. G. Stem 

6 lbs, sugar 

1 Tbspo whole cloves 

1 Tbsp. whole allspice 

salt 



Soak overnight in lime water, pour off water and boil 20 min- 
utes in water salted to taste, drain and cook 20 minutes in 
ginger water, drain and add sugar, spices to vinegar, add rind 
and boil 20 minutes. Pack rind in jars and pour syrup over to 
cover. Cook syrup until slightly thick, seal jars securely. 



PLEASE PATRONIZE OUR ADVERTISERS 



- 2 - Oxford, N,C. 




1 pkgo lime Jell-O 
1 Co hot water 
1 small banana (cut in little 
pieces) 




Hix 

1 small can crushed pineapple 

and juice 
1 Co vanilla ice cream 
1/2 Cp chopped pecans 



Dissolve Jell=-0 in hot water « Beat in banana^ pineapple and 
juice J ice cream and nuts. Put in greased container and let 
congeal in refrigerator. 



APRICOT SWIRL MOLD Shirley Gay 

1 can crushed pineapple (2 c„) 3 c„ cold water 

2 pkgSo Apricot gelatin 1 pkg„ Dream Whip 

Heat pineapple^ Add gelatin and stir until dissolved. Add 

3 c, cold water. Refrigerate until partially set. Fold in 1 
pkg, prepared dream Whip, Pour into oiled mold or flat pan. 
Chill until firm, Unmold and serve. 



BING CHERRY SALAD Myrtie Hight 

1 pkgo cherry Jell-O (1 3/4 c, 1 can bing cherries 

boiling water) 1 c„ port wine 

1 envelope plain gelatin (1/4 c, 1 c, cherry juice 

cold water) 1 c, almonds^ blanched 

1 small can diced pineapple 



- 3 - Oxford, N,C, 



BING CHERRY SALAD (continued) 



Dissolve Jell=0 in boiling water, add gelatin, cherry juice 
and wineo Let set until egg white consistency and add other 
ingredients o Pour into individual molds. 

CAULIFLOWER SALAD Peyton Tarry 

1/2 small head of raw 1 medium onion 

cauliflower 1/3 c, sliced stuffed olives 

1/2 medium head of lettuce 
1/2 Co crumbled blue cheese 

Slice cauliflower very thin^ slice onion very thin, shred 
lettuce 9 slice olives « Mix all ingredients and toss with 
dressing. Add any other seasoning to taste o Serve in lettuce 
cupSo Serves 4 - 6o 

CHICKEN-FRUIT SALAD Louise Hensgen 

4 Co diced cooked chicken 1 c„ diced or tidbit of pine= 

1 c„ seedless grapes, halved apple 
mayonnaise 1 c„ pecan pieces 

Mix all irg redients together and add desired amount of 
mayonnaise o Serve on lettuce, 

CHICKEN MOUSSE' Amine Crumpton 

1 ptc ground chicken 6 Tbsp, mayonnaise 

1 tspo salt 1/2 pt, heavy cream whipped 

12 almonds, blanched, dried juice of 1 lemon 
and chopped 1 Tbsp, gelatin 

1 tsp« pepper 
1 tspo onion juice 

Grind chicken, add almonds ^ salt, pepper, onion juice, lemon 
juice and mayonnaise. Put a Tbsp, of gelatin in a cup with a 
Tbspo cold water and let dissolve, then add 3/4 c. hot chicken 
broth. Stir a moment then mix with chicken mixture. When 
this is cold, stir in stiffly whipped cream « Put in mold and 
let stand on ice for at least 2 hours, I always fix mine the 
day before to let it set in the refrigerator. Turn out on lettuce 
leaves. Finely chopped celery may also be added. 



- 4 - Oxford, N,C, 



CHRISTMAS SALAD 



Mrs, Lillian Crowell 



2 pkgs, strawberry gelatin 
2 c, boiling water 
2 = 10 oZo pkgSo frozen 
strawberries 



1 small can crushed pineapple 

2 large ripe bananas , mashed 
1 pte sour cream 



Dissolve gelatin in water, add berries, stirring until thawedo 
Add pineapple and bananas. Pour half of mixture into 8x8x2 
inch disho Chill until firmo Spread cream over set gelatin, 
pour on remaining gelatin. Chill until firm. Cut into squares 
Serve on lettuce. 



FETTUCCINI SALAD 



Jean Gill 



1 lb, fine=size egg noodles 

1/4 c. olive oil 

1 Co thinly sliced radishes 

1 small green pepper 

1/2 medium-size cucumber 



4 sc all ions 

6 Tbsp, Parmesan cheese 
2 Tbsp, red or white wine 

vinegar 
1/2 c, light cream 3 optional 
salt and pepper 



Cook noodles as directed. Combine noodles and olive oil. 
Slice radishes thinly (and dice if desired). Peel cucumbers 
and dice. Dice green peppers and scallions. Combine all 
ingredients. Chill before serving. 



FROZEN FRUIT SALAD 

2 1/2 c, dairy sour cream 
2 1/2 Tbsp, lemon juice 
1 c, sugar 
1/8 tspo salt 



Jo Anne Bryan 

1 c„ drained crushed pineapple 
1/4 c, chopped maraschino 

cherries 
1 large banana, diced 
1/2 c, chopped walnuts 



Mix the first four ingredients. Stir in fruit and nuts. Spoon 
mixture into twelve 2 1/2 inch muffin-pan wells lined with 
paper baking cups. Freeze until firm. Remove paper cups 
and arrange on chilled salad plates for a luncheon. Serves 12, 



FRUIT SALAD DRESSING 



Doris Watkins 



3 egg yolks 
1/2 c, sugar 
1/2 Co vinegar 



pinch of salt 
pinch of red pepper 



Mix all in double boiler. Stir and cook until thick, 
and fold in 1/2 pt, whipped cream. 



Let cool 



" 5 - Oxford, N,C, 



MEN LIKE IT SALAD 



Elizabeth Hix 



1 pkg, cream cheese 
1/2 Co chopped pecans 
1 Co diced celery 
1 pinch salt 



1 small can crushed pineapple 

and juice 
1 pkgo lime Jell-O 
1 1/2 Co hot water 



Mash cream cheese and blend in pineapple and juice » Add 
nuts and celery « Dissolve Jell-O in hot water and when cool, 
mix with cheese mixture « Pour into greased container and let 
congeal o Serves 10 o 



SAVORY TOMATO SALAD 
1/2 Co water 

1 can (10 1/2 oz^) tomato 
soup 

1 envelope plain gelatin 
3 oZo pkgo cream cheese 
1/2 Co salad dressing or 
mayonnaise 



Beth Yancey 

1/2 Co chopped celery 
1/2 green pepper j chopped 
2 Tbspo chopped onion 
1/4 Co chopped stuffed 
olives 3 optional 



Add gelatin to watero Stir until softenedo Add to tomato soup. 
Heat over low heat until gelatin is dissolvedo Stir frequentlyo 
Combine cream cheese and mayonnaise « Add remaining in- 
gredients » Add tomato mixture g stirring until well blended. 
Pour into individual molds or pint mold. Chill until firm, Un- 
mold on salad greens* Serves 4 to 65 depending on size of 
molds o 



VEGETABLE SALAD 

1 pkgo lemon gelatin 

2 Co boiling water 
2 Tbspo vinegar 

1 tspo salt 



Beth Yancey 

1 Co chopped celery 
1 Co shredded cabbage 
1/2 Co grated carrot 
1 green pepper, chopped 
fine 



Dissolve gelatin in boiling watero Add vinegar and salt* 
When mixture begins to thicken, fold in vegetables. Any de- 
sired vegetables may be used. Serves 60 May be put in in- 
dividual molds or 1 qto mold. 



PLEASJ^ PATRONIZE OUR ADVERTISERS 



- 6 - Oxford, No Co 




Breedlove & Morton 

General Insurance 

P.O. Box 587 WiLLiAMSBORo Street P^one 693-5412 



" House of Styling" LORES u T^Tess Shop " 

and Boutique — -^S^^^ 

Durham Highway 1 1 2 CoUege Street 

693 - 7412 - Oxford - 693 - 5900 

HII_L_SBORO STREET EXTENSION OXFORD, N. C. 

Telephone: (919) 693-6171 Reply to: Box 309. Oxford, N. C. 27565 

Gas Service Anywhere 



it's the real thing 



COM PLIMENTS 
OF 

GRANVILLE COUNTY SHE RIFF »S DEPT. 

Julius C. Cash, Sheriff 



CAPE HART CLEANERS 
Established 1918 

117 Williamsboro St. Oxford, N. C. 27565 



Phone: 693-8101 E. Sholar Powell, Reg. Ph, 

HERRING & WILLIAMS PHARMACY 

(At The Monument) 
WE FILL ANY DOCTORS PRESCRIPTION 





IDEAL FASTENER 

CORPORATION 

Oxford NorthCarolina 27565 -{919)693-31 15 



Oxford, N.C. 



The Union National Bank 



OXFORD, N.C. - CREEDMOOR, N.C 
HOME OWNED - HOME OPERATED 



ncHi 




COBLE PRINTING COMPANY 

Telephone 919 693 - 6217 

Printing * Office Supplies * Engraving 

Oxford, North Carolina 



Oxford, N.C. 



BAKED TOMATOES 



Heilis Pittard 



3 Tbsp, melted butter 1/4 tsp« thyme 
1/2 Cp coarse cracker crumbs 1/2 tsp, salt 

2 Tbsp, minced parsley 1/8 tsp, pepper 

4 medium tomatoes 

Combine butter g crumbs ^ parsley ^ thyme and seasoning. Mix 
well. Spread mixture on tomato halves » Cook on rack 4 inches 
from heat (broil) 3-5 minutes. Can be baked 350 degrees for 
10 minute So 

ELEGANT ONIONS ' Mary Green Harris 

4 c« sliced onions salt 

5 Tbsp* butter pepper 

2 eggs 2/3 c, grated Parmesan 

1 Ca cream cheese 

Saute' onions in butter until transparent. Put in baking dish. 
Beat eggs until light. Mix in cream, salt and pepper. Pour 
over onions. Sprinkle Parmesan cheese on top. Bake at 
425 degrees approximately 15 minutes or until set, 

QUICK AND EASY BROCCOLI Helen Mitchell 

2 Tbspo chopped onions 1 tsp, paprika 

3 Tbsp, butter salt 

1 1/2 c„ sour cream 1 tsp^ poppy seeds 

3 tsPo sugar 2 pkg« frozen broccoli 

11/2 tsp, white vinegar 1 c, almonds, chopped 

Cook broccoli^ drain, set aside^ Cook onions in butter until 
transparent. Remove from heat and add sour cream^ sugar, 
vinegar 3 paprika^ salt and poppy seeds. Pour over cooked 
broccoli and sprinkle chopped almonds on top. Serves 8, 

SOUTHERN TURNIP GREENS Julia Taylor 

2 or 3 lbs. turnip greens water ^ enough to cover greens 
1 tsp, salt 4 slices white fat back 

Boil turnip greens in enough salted water to cover for 20 
minutes. Fry the fat back until done. Then remove the cooked 
meat and drain the greens. Put the greens in the frying pan 
and simmer 20 minutes. 



- 7 "= Oxford, N,C, 



CHICKEN BRUNSWICK STEW 

11/2 IbSo chicken neck 
bones 

1 1/2 IbSo chicken backs (whole 
chicken can be used) 

1 can shoepeg corn (drain off 
juice) 

2 cans tomatoes 



Mrs, Will Fuller 

3 medium potatoes, boiled 

and mashed 
2 cans tiny butterbeans 

(drain off juice) 
1 can tomato soup 
1 medium onion 



Cook neckbones and chicken backs until all meat can be taken 
easily off boneso Add vegetables (corn last) and cook until done, 

BARBECUE BEAN SALAD Marti Trembath 



1 - 1 Ibo can cut green beans ^ 3/4 c, sugar 

drained 2/3 c, vinegar 

1 - 1 Ibo can cut wax beans, 1/3 c, salad oil 

drained 1 tspo salt 

1 " 1 Ibo can kidney beans, 1 tspo pepper 

drained onions, optional 

Combine vegetables and mix. Mix sugar, vinegar, oil, salt 
and pepper and pour over vegetables » Toss lightly. Refrigerate 
overnight o 



PLEASE 



PATRONIZE 



OUR 



ADVERTISERS 



- 8 - Oxford, No Co 




BARBECUED CHICKEN 



2 
3 

1/2 
1 c 



3 lb. chickens 
Co vinegar 



Ca "Carolina Treat' 
catsup 



Mrs, E„ To Regan 

1 stick butter or margarine 

salt 

pepper 

1 Tbsp, Worcestershire sauce 
1 chicken bouillon cube 



Put halved chickens in roasting pan^ skin side up. Pour re- 
maining ingredients over and cover with foil. Cook at 300 de- 
grees until tender. Remove foilj pour sauce off into saucepan. 
Cook on top of stove (stirring occasionally) until thicker, while 
continuing to baste chicken in oven until desired shade - 30 - 
45 minutes. 



BEEF STROGANOFF 

1 lb, round steak, cut in 1/4 
to 1/2 inch strips 
3 Tbsp, fat 
2/3 c, water 
1 can sliced mushrooms 



Josie Rose 

1 envelope onion soup 
1 c, sour cream 

1 clove garlic, minced 

2 Tbspo flour 



Brown meat in fat. Add water, onion soup and garlic. Let 
simmer until meat is tender; add mushrooms. Blend sour 
cream and flour. Stir in above , Serve over rice. Serves 4. 



PLEASE PATRONIZE OUR ADVERTISERS 



- 9 - Oxford, N.C. 



COUNTRY PIE 



Sue Creighton 



Crust: 

1/2 Co tomato sauce 1 lb„ ground beef 

1/2 c, bread crumbs salt 
1/4 c« chopped onion pepper 

oregano to taste 

Mix well and line a 9 inch (or 10 inch) greased Pyrex pie 
plate. Then mix: 

1 1/3 c. Minute Rice 1/2 tsp. salt 

1 Ce water 1/2 Co grated cheddar cheese 

1 1/3 Co tomato sauce 

Mix and pour in crusty cover with foilj bake at 350 degrees for 
25 minutes o Uncover and sprinkle on another 1/2 c^ grated 
cheese^ Cook^ uncovered^ for 15 more minutes „ 

EASY OVEN STEW Jean Gill 

2 lbs, beef cut for stew 1 tspo salt 

2 Tbsp« flour 4 to 6 small onions 

1/8 tsp. pepper 4 small potatoes 

2 Tbsp, vegetable oil 1 Co sliced celery 

1/8 tspo paprika 4 small carrots j cut up 

2 - 8 oz, cans tomato sauce 1 Co water 



Combine flour ^ salt^ pepper and paprika^ Roll beef in seasoned 
flour,. Toss with oil in 3 qt^ casserole „ Bake uncovered^ at 
400 degrees for 30 minutes « Stir once. Add vegetables and 
toss with meat and meat juices « Add water ^ salt and pepper 
to taste.. Pour tomato sauce over alL Mix well. Cover, 
Bake at 350 degrees for 13/4 hours , or until stew is cooked 
desired amount c Makes 4 generous servings. 



GROUND BEEF CASSEROLE 



Beth Yancey 



8 oz, pkg« spaghetti 
4 Tbsp« butter or oleo 
1 medium onion ^ chopped 
1 medium green pepper ^ chopped 
1 stalk celery J chopped 
1 lb„ ground chuck or round 
steak 



1 can mushroom soup 
1/2 lb. aged cheese 
salt and pepper 
cracker crumbs 

2 pieces chopped red pi^ 
mento for color 



- 10 - Oxford, N,Co 



GROUND BEEF CASSEROLE (continued) 

Cook spaghetti according to directions on pkgo Melt butter in 
skillet and add chopped onion^ celery^ and green pepper; cook 
until light browno Remove from skillet and add ground beef 
to hot butter o Cook until meat changes color, stirring oc- 
casionallyo Combine spaghetti, browned vegetables and meat. 
Add mushroom soup (diluted as directed on can), cheese (cut 
in large cubes) j salt and pepper. Put mixture in generously 
buttered casserole (1 1/2 to 2 qto)o Top with cracker crumbs 
and butter^ Bake in moderate oven, 350 degrees for 1 hour« 
Serves 8 to 12, 



PEPPER STEAK 



Josie Rose 



1 lb, beef chuck, cut in very 

thin strips 
1/4 c^ oil 

1 clove garlic, minced 
1 Tbspo soy sauce 
1 Tbspc salt 



1/4 c„ water 

1 c, green pepper (1 inch 

pieces) 
1 chopped onion 
1/2 c^ celery 

1 Tbspo cornstarch 

2 tomatoes y cut in eights 



Brown beef in oil, add garlic and cook until yellow. Add soy 
sauce^ salt and 1/4 Co water^ Cook 45 minutes.. Add vegetables 
and cook 10 minutes. Blend cornstarch with 1 c« water Stir 
in meat J add tomatoes and cook 5 minutes « Serve over rice^ 
4 servings « 



PORK CHOP CASSEROLE 



Helen Mitchell 



6 pork chops, large 

1 1/2 Co long grain rice 

3 1/4 c» water 

1 small onion g chopped fine 

2 Tbsp, green pepper, optional 

1 small can mushrooms 

2 beef bouillon cubes 



2 Tbsp„ parsley 

1/2 tsp» salt 

1/2 tspo pepper 

1 Tbspo celery salt 

1 can cream of celery soup 



Dissolve bouillon cubes in 1/4 c, water „ Quickly brown chops 
in heavy pan on top of stove - add uncooked rice, remaining 
water., onion ^ green pepper, mushrooms ^ dissolved bouillon 
cubes., parsley, salt, pepper.^ and celery salt to chops. Cover 
pot with tight lid and cook in oven at 350 degrees for 30 to 40 
minutes « Add soup last 5 minutes of cooking. It is important 
that you use the same pan to finish this recipe as the remains 
from browning the chops adds to the flavor of this dish. 



- 11- Oxford, N,C, 



SPAGHETTI 



Josie Rose 



4 Tbspo oil 

1 large onion ^ chopped 

2 cloves garlic 5 chopped 
3/4 Ibo ground beef 

1/4 Ibo pork J ground 
1/4 tspo pepper 



Parmesan cheese 
3 Co tomatoes 
1 Co water 
1/4 tspo oregano 

1 c. tomato paste 

2 tspo salt 

1 lb. thin spaghetti 



Place onion, oil and garlic over low heat and cook a few min- 
utes. Add beef and pork and cook until lightly browned. Add 
remaining ingredients except spaghetti and cheese and simmer 
about two hours o Stir often to prevent sticking. Cook spaghetti 
according to directions on box. Place on platter and add sauce 
then sprinkle with cheese « (6 servings) 



SPICY CORNED BEEF BRISKET 



Hden Mitchell 



4 IbSo corned beef brisket 

1/4 orange sliced 

10 cloves 

3 bay leaves 

1 Tbspo peppercorns 

3 stalks celery 



1 medium onion 

1 garlic pod (optional) 

2 tsp« dill weed 

2 tsp, rosemary leaves 
1 TbsPo whole mustard 
seed 

1 Tbspo celery seed 



Cover brisket with water in large poto Add all other ingredients. 
Simmer for 5 hours or until meat is tender. Keep meat covered 
with water as it cooks. When done^, cool brisket in water it 
cooked in for 11/2 hours. Remove to platter and slice when 
cooled. Serves 8 to 10, 



HOT CRAB MEAT SALAD 



Helen W, Mitchell 



1 lb, crab meat (fresh or frozen 
Alaskan) 

4 hard boiled eggs 

5 slices white bread 
2/3 c« milk 

1 Tbspo Worcestershire sauce 

1 Co mayonnaise 

3 Tbsp, onion, chopped fine 



1 Tbsp, lemon juice 
3 Tbsp, celery flakes 
1/2 tspc salt 
1/2 tsp, pepper 
parsley flakes 



PLEASE 



PATRONIZE 



OUR 



ADVERTISERS 



- 12 - Oxford, NoC, 



SONY»S 
BROASTED CHICKEN 



Highway 158 West 



Phone 693 -8430 



Oxford Air Conditioning Company 

John D. Finch, manager 

DURHAM ROAD— p. O. BOX 668 




W EATHER T RON ® 

Heat Pumps Our Specialty 



103 Hillsboro 



^ a 

NITS, NATS, ETCETERA ^ 
Records, Tapes 



Cold Process Recapping 

BANDAG INCORPORATED 
1056 Hershey Avenue 
Muscatine. Iowa 52761 
Phone 263-3721 ( Area Code 319 ) 



GRANVILLE CHRYSLER 


GRANVILIJE 
SAVINGS & LOAN ASSOCIATION 


JIMMIES S 


BAIRD HARDWARE CO. 


FASHION CRAFT FURNITURE 
P. O. BOX 485 


OUTDOOR SUPPLY CO. Inc. 


Compliments of 

a FRIEND 


City STire Strappers Inc. 

Dunlop Distributors 


C.R. CURRIN 

USED CARS 





MEADOWVIEW MEMORIAL PARK, INC. 
Phone 693-5462 Night 
HIGHWAY 15 NORTH 693-ai9i Day P. BOX 623 




Oxford, N.C 



" THAT»S MY BANK " 



The 



Planters National Bank 

and TRUST COMPANY 




Oxford, N.C. 



HOT CRAB MEAT SALAD (continued) 

Soak 5 slices of bread in 2/3 c , milko In another bowl combine 
crab meat (thaw first if frozen crab meat is used)^ eggs that 
have been chopped s, Worcestershire ^ mayonnaise^ onion , lemon 
juice J celery flakes, salt and pepper. Toss lightly » Add bread 
that has been soaked in milk« Mix welL Pour in shallow casser- 
ole, St)rinkle top with parsley. Bake at 350 degrees about 20 
minutes. This dish may be made ahead of time and kept in re- 
frigerator^ baking just before serving. Serves 6, 



OYSTER DRESSING Mrs. G, B. Wat kins 

4 slices bread 1 stick butter or oleo^ melted 

16 crackers salt and pepper to taste 

4 biscuits 1 c, chicken or turkey stock 

1 qt. oysters 2 eggs 



Chop oysters finely to be putting them in blender or in electric 
mixer, I really prefer to use them whole « Crumble breads 
and crackers and mix all ingredients welU Pour in greased pan 
and bake at 350 degrees for 30 minutes. 



SCALLOPS AND ALMONDS 

1 1/2 lbs, scallops 
1/2 c, flour 
1/2 c. butter 

4 Tbsp, lemon juice 

5 Tbsp, melted butter 



Helen Mitchell 



2 tsp« lemon rind 
2 Tbsp, parsley 

2 Tbsp, paprika 

3 Tbsp^ almonds 
salt and pepper 



Coat scallops in flour, salt and pepper. Saute in 1/2 c« butter 
over low heat until slightly brown and tender. Combine lemon 
juice s rind, 5 Tbsp, butter, parsley ^ paprika; heat to boiling. 
Pour over scallops and sprinkle with almonds. Serves 4, 



SEAFOOD CASSEBOLE 

1 lb« shrimp, cut up 
1 lb, crabmeat 

Dressing: 
1 c, durkees 
1 c, mayonnaise 



Heilig Pittard 



2 - 3 c, celery 
2 onions, diced 



dash red and black pepper 
Tabasco and Worcestershire 
sauce 



- 13 - Oxford, N,C, 



SEAFOOD CASSEROLE (continued) 



Mix dressing night before. Remove from refrigerator 1 hour 
before cooking. Mix with seafood, celery and onions. Cover 
with bread crumbs and heat. 

ARROZ CON POLLO Shirley Gay 

(Rice With Chicken) 

1 - 4 lb. frying chicken, 1 medium sized green pepper, 
cut up chopped 

salt 1 - 1 lb. 12 oz, can stewed 

pepper tomatoes 

paprika 2 chicken bouillon cubes 

1/A c. olive oil 1 1/2 c. water 

1/2 c. finely chopped onion 1 1/4 c„ uncooked rice, 

2 garlic cloves, minced regular 
1/2 tsp. dried oregano 1 bay leaf 

optional - 1 - 10 oz, pkg. 
frozen peas 

Heat oven to 350 degrees, moderate. Wash and dry chicken. 
Sprinkle with salt, pepper and paprika. Heat oil in skillet. 
Lightly brown chicken on all sides. Place chicken in 3 1/2 - 
4 qto casserole or Dutch oven. Add onion, garlic, and pepper 
to skillet and cook until tender. Add tomatoes and bouillon 
cubes; cook and stir about 5 minutes to loosen meat drippings. 
Stir in water, rice, bay leaf, oregano, and 1 1/4 tsp. salt. 
Pour over chicken. Cover and bake 25 minutes. Remove from 
oven and stir to mix rice and sauce. Add additional water if 
rice seems too dry. Return to oven and bake 20 minutes. 
Add peas and stir into rice mixture. Bake 15 minutes or until 
chicken is tender. If dinner is delayed, reduce temperature 
to 225 degrees. Cover and keep warm for up to 30 minutes. 
Serves 6. 

BAKED CHICKEN SUPREME Harriet Crawford 

8 chicken breasts (deboned) 2 c. seeded purple grapes 

chicken stock (I use canned 1/4 to l/2 c. cooking snerry 

broth if I don't have any 

stock) 

Bake chicken in stock with sherry and 1 c. of grapes. When 
done remove chicken and grapes. Make a good rich gravy from 
broth. Return chicken and add more sherry to desired taste. 
Use salt and pepper to taste. Heat remaining 1 c. grapes in 
a little stock in saucepan and pour over chicken when time to 
serve. Place chicken on platter and pour gravy over it^ I 
use wild rice with this and serve extra gravy and heated grapes. 
Serves 8. 

- 14 - Oxford, N.C. 



CHICKEN WITH CASHEW NUTS 



Martha Tyson 



1 large chicken cooked and 16 oz. can cashew nuts, 

cut up cut up 

3 cans cream of chicken 1 can dry Chinese noodles 

soup 

Mix chicken pieces and soup with cashew nuts - line a casserole 
with Chinese dry noodles - put in chicken - soup - nuts - mix- 
turCo Top with noodles. Bake at 350 degrees for 30 minutes. 
Serves 8 - 10, 



CHICKEN LIVERS ON TOAST 

1 pkg, chicken livers 

2 Tbspo butter 

1 can cream of chicken 
soup 



Mary Ann Brewer 
»■ 

1/3 c, mayonnaise 
1 Co sour cream 
toast 



Saute' chicken livers in butter until well cooked. In casserole 
dish mix 1 can cream of chicken soup and 1/3 c, mayonnaise. 
Add chicken livers and heat in slow oven. Add sour cream 
just before serving. Serve on toast. Serves 4, 

CHICKEN SUPREME Virginia Mitchell 



10 ■= 12 boned chicken breasts 1 can celery soup 
1 can cream of mushroom 1/4 c, sherry 

soup toasted almonds 

Place chicken breasts in flat baking dish. Cover with soup 
mixture and sherry. Cook in 300 degree oven for 3 hours. 
Sprinkle with toasted almonds before serving, 

CHICKEN NOODLE CASSEROLE Virginia Mitchell 

1 hen J cooked and cut up, 1 c, onion 

keep stock 1 lb, Velveeta cheese 

1 stick margarine 1 can mushroom soup 

1/2 box noodles 1 small jar stuffed olives ^ 
1 c, chopped green pepper chopped 

1 c, celery 1 large can mushrooms 

Cheeze Ritz crackers 



Boil noodles in stock. Saute' in margarine: green pepper , 
celery and onion. Add cheese and stir until smooth. Add 
soup and stuffed olive Sj chopped and mushrooms. Crumble 
Cheeze Ritz crackers over top of casserole. Cook in 3 qt, 
casserole. Will serve 12 -= 16o 



-= 15 - Oxford, N, C, 



COSTA RICAN CHICKEN 



VoHammie Carr 



one 2 lb, chicken (cooked 
in water and salt to season ^ 



1 Tbsp, butter or shortening 

1 can peas J drained 

2 Cc stock in which chicken 



cut in small pieces) 

1 Co rice (long grain) 

2 carrots 9 sliced thin 
1 onion 3 cut up 



needed 
2 tomatoes 



was cookedg add more if 



Put butter in large electric fry -pan and heat; fry rice^ onion 
and carrots five minutes; add stock and cook until rice is al- 
most done 3 then add pe as and chicken^ When rice is done and 
liquid absorbed 5 quarter tomatoes ^ arrange on top, let heat 
through* Serve in pan or on heated platter with potato chips 
and pickled chili peppers, salad and dessert, . 



Write Extra Recipes Here: 



- 16 - Oxford, N.C. 




BATTER BREAD 

1 Cp cornmeal 
1 tspe salt 
3 eggs 



Peyton Tarry 

1/2 tspc soda 
2 c, buttermilk 

1/2 stick margarine or 3 Tbspo 
liquid oil 



Add pinch of soda in 1/4 c„ of buttermilk. Beat eggs^ add 
milk, and mealo Melt margarine in pan and add to mixture ^ 
or add oil. Bake in hot 400 degree oven about 40 minutes « 

CORNBATTER BREAD Mrs, N,V, Daniel 

1 Co cornmeal 1/2 tsp, baking powder 

1 egg 1/2 tsp, soda 

1 c, buttermilk ^ 2 or 3 Tbsp, melted fat 

1 c , water or oil 

1/2 tspo salt 



Beat eggj add milk^ water and dry ingredients sifted together 
Pour into hot 5 greased baking pan or dish. Bake in hot oven 3 
425 degrees - 450 degrees » about 25 minutes or until brov7n« 



SPOON BREAD Mrs, J.J, Medford 

1/2 c, cornmeal 2 c, milk 

2 Tbsp, baking powder 1/4 lb, butter 

2 Tbsp, sugar 4 eggs 
1/2 tsp, salt 



- 17 - Oxford, N,C 



SPOON BREAD (continued) 



Bring milk and butter to boil. Beat yolks and whites 
separately. Pour boiling mixture into dry ingredients and 
mix welL Add yolks of eggs, and fold in whites c Pour mix- 
ture into a well-greased pan. Bake in 450 degree oven until 
brown o 

TURKEY SPOON BREAD MrSc C,R, Watkins, 

Jr„ 

3 Co chopped cooked turkey 4 c, turkey broth, cooled 

3/4 c, yellow cornmeal 1/4 c, butter or margarine 

2 Tbspo flour 4 egg yolks 

1 tspo salt 4 egg whites 

Mix together the cornmeal, flour, and salt in a heavy saucepan. 
Stirring constantly gradually add the broth and cook over medi- 
um heat until mixture comes to a boil. Continue cooking and 
stirring until mixture is thickened and smooth. Blend in butter. 
Turn into a large bowl to cool. 

Beat egg yolks until thick, stir into cornmeal mixture. Blend 
in the turkey. 

Beat egg whites until rounded peaks are formed; gently fold 
into turkey mixture. Turn into greased 2 qt, shallow baking 
dish. Bake at 375 degrees about 40 minutes or until top is 
golden brown, 8 servings, 

VIRGINIA SPOONBREAD Beulah Holloway 

1 c, white meal 4 eggs 

2 c, boiling water 1 c, milk 

1/2 tsp, salt 1 tsp, baking powder 

2 Tbsp, butter 

Stir meal into water. Add salt. Remove from heat and beat 
in butter. Beat eggs and add to milk, then add all to cornmeal 
mixture, along with baking powder. Pour into hot buttered 
baking dish. Bake in 400 degree oven about 1/2 hour, 

BRAN MUFFINS Mrs, N,V, Daniel 



2 Tbsp, shortening 
1/4 c, sugar 
1 egg, well beaten 
3/4 c, milk 

1 c, Kellogg-s All-Bran 



nuts or raisins or both may 
be added 

1 c, flour, sifted 
1/2 tsp, salt 

2 1/2 tsp, baking powder 



- 18 - Oxford, N,C, 



Ifa^tteif ^ievitle^ Inc. 



S^^S '^^^^^B"*/ SERVICE 

Oxford, North Carolina 





Oxford, N.C. 



BRAN MUFFINS (continued) 



Cream shortening and sugar well. Add beaten egg. Beat welL 
Stir in milk and All-Bran, Let soak until milk is taken up. 
Add flour. Stir only until flour disappears. Pour into well- 
greased muffin tins. Bake about 30 minutes, 400 degrees, 

CHEESE BISCUITS Mildred Fuller 

1/4 Ibc butter or margarine 1 1/2 c, sifted flour 

1/4 lb, sharp cheese 5 or 6 drops Tabasco sauce 

Cream cheese and butter thoroughly. Mix in flour, then 
Tabasco « Pat or roll to desired thinness and cut with small 
biscuit cutter. Bake at 400 degrees for about 15 minutes. 
This amount makes approximately 3 dozen small biscuits. 
The recipe can also be used for cheese straws, 

CHEESE BREADSTICKS Martha Tyson 

1 3/4 c, plain flour, sifted 1 pkg, active dry yeast 

3/4 c, grated Parmesan cheese l/4 c, salad oil 

(3 oz, container) 1 egg 

1 Tbsp, granulated sugar 1 Tbsp, sesame seeds 

1 tsp. salt 

In large bowl combine 1 c, flour, cheese, sugar, salt and 
yeasto 

In small pan heat 2/3 c, water with oil until lukewarm. With 
mixer gradually add liquid to flour and beat 2 minutes. Add 3/4 
c, flour to make soft dough. Beat 2 more minutes at medium 
speed; stopping to scrape beaters. Place dough on lightly 
floured surface » knead = place dough in greased bowl. Cover 
with waxed paper. Let rise in warm place 1 hour or until 
doubled. 

Preheat oven to 350 degrees, punch down dough, divide into 12 
pieces - roll each piece into stick - place on greased cookie 
sheet - beat egg with 1 Tbsp. water - brush on sticks, sprinkle 
sticks with sesame seeds - bake 20 minutes or until golden 
brown, 

CHEESE STRAWS Joyce Royster 

2 Co flour 1 stick butter 

1 tsp, salt 3 dashes red pepper 

1 lb, rat cheese 



= 19 " Oxford, N,C, 



CHEESE STRAWS (continued) 



Grate cheese - cream in butter with cheese - sift flour ^ salt 
and red pepper « Knead into cheese and butter - put through 
cookie sheeto Bake at 450 degrees until golden brown. 



CHEESE WAFERS Mrs» J.Jo Medford 

1/2 Ibo grated cheese small pinch red pepper 

1/8 tsp, salt 1 1/2 Co sifted flour 
1/4 Ibo butter 



Cream together cheese J butter^ salt and pepper « Add flour 
and make into a roll^ and wrap in waxed paper. Place in re- 
frigerator (day before). When needed, slice very thin with 
sharp knife and bake in moderate oven^ 350 degrees. Place 
1/2 pecan on each wafer before cookmg, 

SALLY LUNN BREAD Mary Green Harris 

1 pkg, yeast 4 c, unsifted flour 
1/4 c, warm water 4 eggs 

2 Tbsp, sugar 1/2 c. Pet milk 

1 heaping tsp, salt 1/2 c, warm water 

1/2 c, Crisco 



Dissolve yeast in 1/4 c, water „ Add other ingredients in order 
listed. Beat vigorously. Batter will be quite stiff. If necessary, 
add small amount of extra water. Let rise to top of bowl. Beat 
down vigorously. Spread in two (2) heavily greased loaf pans. 
Place in cold oven. Let rise almost to top of pans. Turn oven 
to 375 degrees without removing pans. Bake 30 minutes. Turn 
out of pans to cool. 



ICE-BOX ROLLS 

1 pt. sweet milk 

1/2 c, sugar 

1/2 c, shortening^ melt 

1 pkg, Fleishman's yeast 

dissolved in small amount 

of milk 



Mrs. W, T, Yancey 

flour to make consistency of 

cake batter (about 4 c,) 
1 tsp, salt 
1 tsp, soda 

1/2 tsp, baking powder 



PLEASE PATRONIZE OUR ADVERTISERS 



- 20 - Oxford^ N,C, 



ICE BOX ROLLS (continued) 



Scald milkg sugar and lard. When coolg add the yeast and 
flour to make consistency of cake batter. Let rise 2 hours. 
Add salt 3 soda J baking powder and enough flour to make soft 
dough. Put in refrigerator overnights Make out rolls at 
least 2 hours before they are to be baked and let rise. Roll 
out about 1/2 inch thick and cut with biscuit cutter „ Brush 
lightly with melted butter and fold over. Bake about 10 or 
15 minutes at 400 degrees to 450 degrees in preheated oven. 
Makes about 4 dozen, 

MARTHA'S HOMEMADE ROLLS Martha Tyson 

1 Co shortening 1 C boiling water 

1 c. sugar 1 c, lukewarm water 

1 1/2 tspo salt 2 packs dry yeast 

2 eggs 8 c, plain flour 

Put yeast in cup lukewarm water (use large glass to mix)„ 
Put sugar g shortening and salt in large bowl with mixer 
cream together « Pour 1 c« boiling water over above mixture 
and stir until dissolved real well = cool. 

Put in 2 beaten eggs^ stir in yeast mixture.. Stir in 8 Cp plain 
flour. Put in refrigerator to rise. Make out rolls as needed. 
Let rise about 2 hours. Cook - 375 degrees to 400 degrees 
until brown. 



RUM ROLLS 

2 c, bottled milk 

1 c, sugar 

1/2 c, shortening 

2 1/2 tsp, salt 

2 compressed yeast cakes 



Mrs, G, B, Wat kins 

2 eggs 

3 tsp, rum extract 

4 Tbsp, butter or melted 
margarine 

1 1/2 Co seeded raisins ^ cut up 
7 c, sifted flour 



Pour scalded milk over 1/2 c, sugar ^ shortening and salt. 
Cool to lukewarm and crumble yeast into it. Beat with rotary 
beater until smooth. Add beaten eggs and rum extract. Add 
1/2 the flour and beat with rotary until smooth. Add the re- 
maining flour and beat until smooth. Cover with clean towel 
and let rise in a vv^arm place ^ 80 - 85 degrees, until double 
in bulk (about 3 hours). Roll dough into two strips, each 12 
inches long, 1/2 inch thick and 4 inches wide. Brush top with 
melted butter and sprinkle with cup sugar and raisins. Roll 
up J pulling dough out at edges to keep in uniform or straight 
edges. 



- 21 - Oxford, N,C. 



RUM ROLLS (continued) 



Should be 15 inches long when rolled. Cut rolls in crosswise slices 
three quarters inch thicks Place in 3 inch greased muffin tins^ 
cover with a clean towel and let rise in a warm place until doubled 
in bulko Bake in moderately fast ovenj 400 degrees or 350 degrees 
for 15 to 20 minutes^ As soon as rolls are removed from oven^ 
cover with icing made of 2 cups confectioners' sugar ^ 4 Tbsp, hot 
water 5 and 4 tsp.. rum extract » Makes 36 rolls. 



BREAKFAST COOKIES 

1 1/4 Co unsifted flour 
2/3 Co sugar 
1/2 c, grape nuts cereal 
1 tsp, baking powder 
1/2 lb« bacon 5 cooked and 
crumbled 



Virginia Mitchell 

soft margarine 

o frozen orange juice 
concentrate^ thawed ^ un- 
diluted 

1 Tbspo grated orange peel 



1/2 c, 

1 egg 

2 Tbsp 



Mix first four ingredients well^ add bacon, margarine , egg^ 
and orange juice and peeL Drop by spoonsful 2 inches apart on 
ungreased baking sheet. Bake at 350 degrees for 10 to 12 min= 
utes until edges are slightly browned. Remove from baking sheet 
immediately^ Makes at least 2 1/2 dozen cookieSo 



CHOCOLATE NUT BALLS 
2 sticks butter 

2 c^ crushed graham crackers 

1 c coconut 

1 Ca nutSj chopped 

1 1/2 c^ crunchy peanut butter 



Martha Tyson 

1 tsp. vanilla 

1 box powdered sugar 
1/2 cake paraffin 

2 small or 1 large pkg, 
semi-sweet chocolate 
chips 



Mix first 7 ingredients thoroughly. Melt chocolate bits and 
paraffin together. Form nut mixture into small ballso Dip 
with spoon into chocolate mixture „ Drop on waxed paper to 
coolo Yields 50 pieceso 

DATE BARS MrSo Joe Breedlove 



1/2 Cp flour 1/4 c, shortening 

1 c^ sugar 1 box dates 
1/2 tspo salt 1 tsp, vanilla 
1/4 tspc baking powder 1/2 c a pecans 

2 eggs 



- 22 - Oxford, N„C, 



DATE BARS (continued) 



Sift flour, salts baking powder, sugar over chopped dates 
and nuts« Beat eggs^ add melted shortenings Mix everything. 
Bake at 350 degrees for 30 minutes. Cut while warm and roll 
in powdered sugar. Makes 24 squares,. 



HELLO DOLLY 



Rachel Thomas 



1 stick melted margarine 

1 c»- crushed graham c -Ackers 

1 Ca chocolate chips 



1 c» pecans 
1 Co coconut 

1 can sweetened condensed 
milk 



Do not mix ingredients o Layer each ingredient in the order 
given in the list above., Line cooking pan with greased wax 
papero Bake in a pan 13x9 inches in a 350 degree oven for 
25 minutes. Peel off wax paper and cut cookies and cooU 



RAISIN COOKIES 



Pat Colenda 



4 c„ sifted flour 

1 tspo baking powder 

1 tspo soda 

2 tsPo salt 

11/2 tsp^ cinnamon 
1/4 tsp<, nutmeg 
1/4 tspo allspice 



1 c„ water 

2 c„ raisins 

1 c^ shortening 

2 Co sugar 

3 eggs 

1 tspe vanilla 
1 Co chopped nuts 



Add water to raisins and boil for 5 minutes or until water 
is reduced to 1/2 c« Sift together first 7 ingredients. Cream 
sugar and shortening and blend welL Add eggs one at a time 
beating well after each^ Add vanilla^ nuts and cooled raisins « 
Add sifted dry ingredients and blend welL Drop by teaspoon 
onto greased cookie sheets Bake in hot^ 400 degree oven for 
12 to 15 minute So Makes about 6 dozen cookies « 



TIGER BARS 

Cheese Mixture: 

6 oz« pkgo softened cream 

cheese 
2 eggs 



Sue Creighton 
1/4 Co sugar 

2 Tbspo flour 5 all purpose 
1/2 tspe grated orange rind 



Combine all cheese mixture ingredients and beat until light and 
creamy„ Pour into greased 9x9x2 inch baking pan. Then pre- 
pare brownie mixture „ 



- 23 - Oxford, N,C. 



TIGER BARS (continued) 



Brownie Mixture: 
3/4 c. sifted all purpose 



1/4 c. soft butter 
2 envelopes (2 oz,) no melt 



flour 
3/4 Co sugar 
1/2 tspa baking soda 
1/2 tspo salt 
1/3 Ce buttermilk 



2 bars of chocolate 
1 egg 

1/2 tsp» vanilla 



unsweetened chocolate or 



Sift flour 5 sugar 5 baking soda and salt into mixing bowl. 
Add buttermUkj butter j, and chocolate „ Blend, Beat 2 min- 
utes at medium speed on electric mixer^ Add egg and vanillao 
Beat 2 more minutes ^ Spoon over cheese mixture in pan. 
Run knife through to marbleize^ Bake at 350 degrees from 40 
to 45 minutes a CooU Cut into barSo 



Write Extra Recipes Here: 



- 24 - Oxford, N,C, 




APPLE NUT CAKE 



Mrs, Lillian Crowell 



2 Co sugar 

1 1/2 c. Mazola oil 

3 eggs 

2 tspa vanilla 

3 c» flour, sift before 
measuring 



1 tsp. soda 
1 tspo salt 

3 Co diced raw apples 
1 c. chopped nuts 



Cream together sugar^ oil, eggs and vanillao Add flour, soda, 
salt, apples and nuts. Mix thoroughly. Place in greased flat 
pan (12 3/4x9x2 inches) o Cook one hour at 350 degrees « 



Topping: 

1 stick butter 

1 c« brown sugar, packed 



1/4 c. milk 



Cook ingredients for topping about 2 1/2 minutes « Pour over 
cake while hoto Cut in blocks to serve with or without whipped 
cream , 



APPLE CAKE 

3 eggs 

2 c, sugar 

1 1/2 c. Wesson oil 
1 tspo vanilla 

3 c, flour 



Pat Colenda 

1 1/2 tspo salt 
1 1/2 tspo soda 
1 c„ chopped nuts 
3 Co chopped apples 



- 25 - Oxford, N,C, 



APPLE CAKE (continued) 



Beat eggs. Add sugar, oil and vanilla. Sift dry ingredients 
and add to egg mixture. Add nuts and apples. Mixture will 
be very stiff. Pour into greased and floured tub pan. Bake 
on low rack at 350 degrees for 1 hour and 5 minutes. 



CHOCOLATE POUND CAKE 

1/2 Ibo butter 
1/2 Co Crisco 
3 c, sugar 
5 eggs 

3 Co sifted plain flour 
1 1/2 Cc cocoa 



Mrs, Tom W, Johnson 

1/2 tsp, salt 
1/2 tsp, baking powder 
1 1/4 c. sweet milk 
1 tsp, vanilla 



Cream butter, Crisco and sugar by hand until creamy ^ then 
beat on medium speed on Mixmaster until creamy. Add one 
egg at a time and beat well after each. Mix all dry ingredients 
together and add alternately with milk beginning with flour and 
ending with flour. Add vanilla^ and use low speed to mix wellj 
cutting down sides with rubber spatula. Bake in a large tubed 
pan J greased and with waxed paper on the bottom. Bake at 
325 degrees for 1 hour and 25 to 30 minutes. After cake is 
cool, top with the following icing: 

1/3 c, cocoa 1 stick butter 

1 box powdered sugar 1 tsp* vanilla 

1/3 c« hot sweet milk 

Sift together powdered sugar and cocoa. Beat butter until 
creamy. Add small amount of sugar mixture, beating on 
low speed. Add hot milk and remainder of sugar. Beat well 
and cut down sides with rubber spatula. Add vanilla, beat well 
and spread on cooled cakCe 

GLAZED ORANGE CAKE Harriet Crawford 



1 Co butter 3 c, flour 

2 c, sugar 1 Tbsp, baking powder 
1/2 tsp, vanilla pinch of salt 

2 Tbsp, grated orange 3/4 c, milk 

rind 

Butter and flour a tube pan. Cream butter and sugar, add 
orange rind, and vanilla. Add 1 egg at a time and beat well 
after each. Sift together the dry ingredients and add al- 
ternately with the milk. Pour into tube pan and bake without 
looking for 1 hour at 325 degrees or 350 degrees depending on 
one's oven, I use 325 degrees, (Glaze on next page) 

- 26 - Oxford, N,C, 



GLAZED ORANGE CAKE (continued) 



Glaze: 

1/4 Co butter 

2/3 Ce sugar 1/3 c„ orange juice 

(I double this glaze recipe) 

Mix ingredients together in saucepan and heat until sugar is 
dissolved. After cake is baked^ remove from oveno Let 
stand 2 minutes. Then pour glaze over cake and let cool 
completely before removing from pan„ 

POUNDCAKE Marti Trembath 

3 sticks whipped margarine 1 c^ milk 

1/2 c„ Crisco 1/2 tspo vanilla 

3 Co sugar 1/2 tspo lemon flavoring 

5 large eggs 1/2 tspo almond flavoring 
3 c^ flour 1/2 tsp» baking powder 

Cream shortening - then add sugar gradually and beat until 
light and fluffy « Add eggs - one at a time^ beating after each 
addition^ Then add flour and milk alternately ^ beating welL 
Add vanilla^ lemon and almond flavoring and baking powder. 
Beat wello Pour batter into well-greased tube pan. Bake in 
preheated oven, 350 degrees^ for 1 hour or until done„ 

SOUR CREAM CAKE Mrs, W,E, Pruitt 

1 c, nuts 1/2 lb, butter 

3 c, flour 1 c, sour cream 

3 c, sugar 1/2 tsp, salt 

6 eggs 1/4 tsp, soda 

1 tspc vanilla 1 1/2 tsp, cinnamon 

Sift flour 3 times; one time before measuring. Add salt, 
soda and 2 1/2 c, sugar. Add butter and sour cream. Add one 
egg at a time. Beat; add vanilla to mixture. Mix cinnamon ^ 
nuts and 1/2 c, of sugar. In greased tube pan, put layer of 
batter and sprinkle nut mixture, repeat, and put in cold oven 
300 degrees for 1 to 1 1/2 hours, 

ZIP-QUICK CHERRY CRISP Shirley Gay 

(2 1/2 minute recipe) 

1 can cherry pie filling 1/2 stick melted butter 

1 c, white or yellow cake mix 



- 27 - Oxford, N,C, 



ZIP -QUICK CHERRY CRISP (continued) 



Pour filling into 8 inch pie pan. Sprinkle with 1 Co cake mix. 
Pour 1/2 stick melted butter or margarine over all. Bake at 
400 degrees for 30 minutes o Serve hot or cold. 



1 1/2 Co confectioners* sugar 

Melt butter over low heat^ then add the brown sugar and milk. 
Cook and stir to a boil; simmer for 4 minute s^ stirring oc= 
casionallyo Remove from heat and add vanilla. Beat in the 
confectioners* sugar; then cool^ beating occasionally ^ until it 
is thick enough to spread. If frosting gets too thick^ add 1 
tap, hot water, 

MOCK WHIPPED CREAM ICING Mrs, Lowell Hensgen 

4 Tbsp. flour 1/2 c, margarine 

1 Co cold milk 1 tsp, vanilla 
1/2 c, Crisco 1 c, sugar 

Mix well, 4 Tbsp. flour - 1 c, cold milk - cook until thic^, 
(stir constantly) - cool completely. With mixer^ cream well: 
1/2 c« Crisco, 1/2 c, margarine, 1 tsp, vanilla and 1 Co sugar. 
After first mixture is cooled, beat into second mixture, beat 
well, spread onto cooled cake. Keep refrigerated, 

ONE MINUTE CHOCOLATE ICING Betty Lou Gentry 

2 Co sugar 1/2 c, milk 
1/4 Co cocoa 1/2 tsp, vanilla 
1 stick butter 

Combine sugar, cocoa, butter, and milk; slowly bring to a 
boil, stirring constantly over medium heat for one minute. 
Remove and add vanilla. Cool, then heat until desired texture, 

BROWN SUGAR PIE Mrs, E, T, Regan 

1 box brown sugar 3/4 stick butter or margarine, 

3 Tbsp, cold water soft 

3 eggs 1 Tbsp, vanilla 



CARAMEL ICING 



Julia Taylor 



1/2 c. butter 
1 1/2 Co brown sugar 



1 tspo vanilla 
1/2 c. milk 



- 28 - Oxford, N.C, 



BROWN SUGAR PIE (continued) 

Mix ingredients in order given^ Pour into unbaked pie shell 
(9 inch)o Bake 1 hour at 300 degrees or until silver knife in- 
serted in middle comes out clean. 

COCONUT-PINEAPPLE PIE Dale Sumrell 

3 eggs 1 small can crushed pineapple 

1 stick margarine 1 tsp, vanilla 

1 3/4 Co sugar pinch salt 

1 Tbspo flour 

1 can angel flake coconut 

Mix all ingredients o Pour into 2 uncooked Pet Ritz Pie Crusts o 
Bake at 350 degrees for 30 -= 35 minuteSo« 

^'COLONIAL INNKEEPERS* PECAN PIE" Robin Watson 

3 eggs 1 c. dark corn syrup 

1/2 Co sugar 1/4 c, melted butter 

1 tsp, vanilla 1 c. pecan meats., whole 

1/4 tspo salt > 

Beat eggs J add sugar ^ salt, and vanilla and beat lightly^ 
Add syrup and butter „ Place pecans in bottom of unbaked crust, 
add filling. Bake in a moderate oven, 350 degrees for 50 to 
60 minutes o (This is the original recipe; however I prefer 
light Karo Syrup to the dark. ) 

FRESH APPLE PIE Mrs. R. S. Bradsher 

3 c. apples, sliced 2 c. sugar 

3 c, flour 1 c. nuts 

1 1/2 c. Wesson oil , 1 c« raisins 
3 eggs 1 tspo soda 

2 tspo vanilla 1 tsp. salt 

Peel and slice apples, add flour and all other ingredients. 
Stir until mixed. Pour into greased and floured 9x13 inch 
pan^ Cook at 350 degrees for about 1 hour. 

Topping: 

1/2 Co butter 1 c. brown sugar 

1/4 Cc milk 

Bring to boil, cook 2 minutes. Beat and cool. Then pour over 
baked pie. 



- 29 - Oxford, N.C. 



HAWAIIAN PIE 



Becky King 



4 bananas 

1 1/2 c, English walnuts 
1 large can crushed pine- 



apple 



brown pie shell 

1 c, sugar 

2 Tbspo flour 
coconut, shredded 



1 carton Kool-Whip, large 

Slice bananas on bottom of crust. Put chopped nuts on top 
of bananaso Cook pineapple with 1 c. sugar and 2 Tbspo flour 
about 7 minutes g stirring cons tantly ^ Cover with thick layer 
of Kool-Whipo Sprinkle with coconut and nuts. Chill at leaat 

2 hours o Makes 2 

LEMON PIE Mrso CoR.Watkins, 



Combine butter and sugar in top of double boiler. Add whole 
eggs J egg yolks 8 lemon juice and peeL Mix well. Cook over 
boiling water 3 stirring constantly,* until thick. Chill and pour 
into cool baked 9 inch pastry shell. Top with meringue or 
sweetened whipped cream. 

Meringue: 

2 egg whites 4 Tbsp. sugar 

Beat egg whites until stiffs gradually adding sugar. Spread 
on pie. Bake in moderately hot oven, 400 degrees for 7 to 
10 minutes. 

THREE - WAY PIE Helen Mitchell 

3/4 stick butter 1 tsp. vanilla 

3 eggs pie shell 
1 1/2 Co sugar 

Plain: Melt butter over low heat. Add sugar ^ eggs and vanilla 
all at one time. Beat until mixed well. Pour into uncooked 
pie shell. Bake at 350 degrees until set - about 30 minutes. 
Pecan: Add 1 c. nuts and substitute 1 c. dark brown sugar j 
packed in place of 1 c, white sugar , use 1/2 c. white sugar too. 
Chocolate: Melt 2 squares chocolate in butter. Use white sugar. 
Top with whipped cream. Nuts may also be added before cooking. 



Jr, 



1/2 c. butter 

1 c. sugar 

2 whole eggs 



2 egg yolks 

6 Tbsp. lemon juice 

2 tsp. grated lemon peel 



-= 30 - Oxford, N.C. 




GINGERBREAD WITH LEMON SAUCE 



Mildred Fuller 



1/3 Co sugar 
1/3 Co shortening 
1 egg 

1 1/3 c. flour 
1/3 Co buttermilk 



1/3 Co molasses 
1/4 tsp, ginger 
1/2 tspo cinnamon 
1/2 tspo soda 
1 tsp« baking powder 



Cream shortening and sugar. Add egg and beat welL Add dry 
ingredients alternately with buttermilk and molasses which 
are mixed together* Pour into greased pan and bake at 325 
degrees for about 25 minutes o 



Lemon Sauce Topping: 
1/2 c, sugar 
1/8 tspo nutmeg 
1 Tbspo cornstarch 
1/8 tspo salt 



1 c, boiling water 

2 Tbspo butter 

1 1/2 Tbspo lemon juice and 
grated rind of one lemon 



Mix sugar, nutmeg^ cornstarch, salt, together. Add boiling 
water 5 butter and lemon juice » Cook over boiling water until 
clear and thickg stirring slowly all the time cooking to assure 
a smooth sauce « 



PLEASE PATRONIZE OUR ADVERTISERS 



- 31 - Oxford, N„C, 



FRUIT DESSERT 



JoAnne Bryan 



1 can chopped pineapple 

1 small can Mandarin oranges 

1/2 pto sour cream 



2 c, miniature marshmallows 
2 c. angel coconut^ flake 



Drain oranges and pineapple o Mix all together and keep in 
refrigerator. 

PRUNE SOUFFLE' Harriet Crawford 

1 Cc prune pulp 1/4 tspo salt 

6 egg whites 1 tspo vanilla 

1/2 c. sugar 

Cover 1 lb. box of prunes with water^ cook until very well 
done. Remove seeds and use 1 c» of prune pulp (mash)c This 
can be done in advance. Beat egg whites very stiffs Add sugar 
to egg whites 5 then fold in prune Sj salt and vanilla. Butter 
a 2 qto casserole. Pour in mixture making an indentation in 
center. Bake in moderate oven, 250 degrees, for about 25 
minutes. Serve at once placing topping in center of souffle ' 
in indentation. 

Topping: 

1/2 pt, whipped cream 

3 Tbsp. sugar 1 tsp. vanilla 

Whip cream and add sugar and vanilla and pour on souffle' 
just before serving. This souffle' can also be made with 
apricots instead of prunes. Delicious. 

PARTY PUNCH Mrs. T.G. Stem 



2 c. sugar juice of 6 oranges or 3 ozs. 

2 1/2 c. .water frozen orange juice 

1 qt. strawberries, fresh 2 c„ crushed pineapple 

or frozen 2 qts. gingerale 

Crush berries, add 1/2 c. sugar and let stand for 5 minutes. 
Cool and add syrup, juices and pineapple to strawberries. 
Add gingerale and pour over crushed ice - serves 25. 



- 32 - Oxford, N.C. 




CHOCOLATE FUDGE (Noo I) Joe Mitchell 



2 c, sugar 1 Tbsp„ corn syrup 

1/2 Co milk 1 tspo vanilla 

1 1/2 Tbsp„ butter 6 marshmallows or 2 heaping 

2 squares chocolate Tbsp» marshmallow whip 

Put first 5 ingredients into saucepan and boil to soft ball stage ^ 
234 degrees. Remove from fire and stir in marshmallows. 
Allow to cooL Beat welL Add vanilla and pour into buttered 
dish. 



CHOCOLATE FUDGE (No,n) 

1 large can Pet milk 

2 Tbspo butter 
4 1/2 Co sugar 
dash of salt 

12 oz. semi-sweet chcc olate 
bits 



Mrso No Co Morton 

3 bars (4 oZo each) sweet 
cooking chocolate 

1 pto marshmallow creme 

2 Co chopped pecans 



Combine milk^ butter, sugar and salt in large heavy aluminum 
pan. Bring to vigorous boil^ stir ring constantly. Then reduce 
heat and simmer 6 minutes, still stirring. Place remaining 
ingredients (except nuts) in large bowU Gradually pour boil- 
ing syrup over the chocolate and marshmallow mixture. Beat 
until chocolate is meltedo Stir in nutso Pour into greased pan 
and store in a cool place several hours before cutting into 
squares o 



- 33 - Oxford, NoC^ 



Write Extra Recipe s Here: 



- 34 - Oxford, N,C, 




ASPARAGUS CASSEROLE Elizabeth Hix 



cracker crumbs 1 can pimento 

1 can asparagus 1 1/2 c^ cheese 

3 hard boiled eggs 1 can mushroom soup 

Cover bottom of casserole with cracker crumbs (saltines)„ 
Add cut asparagus and juice - cover with 3 eggs^ sliced. Add 
1/2 can pimento chopped and juice - spread over all 1 can mush- 
room soupo Add 1/2 can pimento. Cover with grated cheese^ 
Bake at 350 degrees about 30 minutes « Serves 6 to 8. 

EGGPLANT SURPRISE Mrs, G. B, Watkins 

1 eggplant ' 1/2 lb, American cheese 

1 can mushroom soup chopped cracker crumbs 

Remove skin of eggplant ^ dice and cook until tender in water. 
Place 1/2 the eggplant in a buttered casserole and 1/3 the 
soup and part of the cheese » Add remaining ingredients in 
the same order « Cover with cracker crumbs » Do Not Salt. 
Brown in a moderate oven^ 



PLEASE 



PATRONIZE 



OUR 



ADVERTISERS 



- 35 - Oxford, N,C, 



ENGLISH PEA CASSEROLE 



Beth Yancey 



2 cans (1 lb* 1 oz, size) June 



3 Tbspo butter 
3 Tbsp, flour 
salt 
pepper 

chopped almonds or chopped 



peas 5 drained 

2 pimentoesj chopped 

3 hard cooked eggs, sliced 
1 Co cheese, grated 

1 can mushroom soup (heated) ^ 



mushrooms, optional 



undiluted 

Use liquid from peas (if not enough to make 1 Co add milk to 
finish out)o Dash of salt and pepper « Make white sauce of 
butter J flour, liquid from peas, salt and pepper « When this 
thickens, add mushroom soup to it. In a 2 qt« casserole, place 
slices of egg on the bottom „ Combine chopped punento and 
peas and pour a layer over the egg slices, then a light layer 
of cheese and layer of peaso Cover with sauce mixture o Put 
rest of cheese on top and sprinkle with bread crumbs. Cook 
at 350 degrees for 15 to 30 minutes or until bubbly^ Serves 12 - 
15 o Chopped almonds may be added or chopped mushrooms » 
I put this in a 2 qt, greased casserole , A long flat dish cooks 
quicker than a deep onCo If liquid doesnH go through all layers, 

1 lift gently with a fork so it will soH.k througho 

GRITS CASSEROLE Mary Green Harris 

1/2 Co grits 1/2 stick butter 

2 Ce water 1 1/4 Co grated sharp cheese 
1/2 tspo salt 4 eggs 

Cook grits o Add butter and cheese - cool slightly - add 4 whole 
eggs well beaten* Bake in buttered casserole at 350 degrees for 
45 minuteso Serve immediatelyc Serves 4^ 

PEAS, ONION, RICE CASSEROLE Mrs, Will Fuller 

1 can peas with pearl onions 1 c« pre-cooked rice (1 c, 
1 can Campbell Is onion soup before cooking) 

1 c. grated cheese 1 can Campbell' s cream of 
slivered almonds mushroom soup 



In medium sized casserole, place in layers - rice, peas and 
onions, grated cheese. Mix onion and mushroom soups together 
and pour over casserole. Top with cheese, corn flake crumbs 
and almonds. Bake in 350 degree oven until bubbling hot, 
about 20 minutes. 



corn flake crumbs 



- 36 - Oxford, N,C, 



RICE CASSEROLE 



Carol Martin 



1 medium onion 
1 stick margarine 



2 cans beef consomme' 
1 c. rice (not Minute rice) 



Saute' margarine and onion. Add rice to mixture and add 
consomme'. Cook in covered casserole at 325 degrees for 
1 hour. Serves 8. 



RICE SUPREME 

1 c. uncooked rice 
1 stick oleo or butter 
1 medium onion, chopped 
fine 



Beth Yancey 

2 cans beef consomme' 

1 small can chopped mushrooms 

optional 
salt - very small amount as 

the consomme' is salty 



Saute' rice, oleo, and chopped onion in frying pan until lightly 
browned. Add consomme' and chopped mushrooms. Place in 
lightly greased 1 1/2 to 2 qt. baking dish. Bake 1 hour at 
350 degrees, stirring occasionally. This is good with beef. 



SPINACH SOUFFLE' 

1 envelope instant potatoes 

2 pkgs. frozen spinach (cooked 
and drained) 



Mary Green Harris 

1 can mushrooms - stems and 

pieces, drained 
1 can cream of msuhroom soup 



Mix potatoes as directed on pkg. - slightly moist. Combine 
all ingredients. Bake at 350 degrees in greased casserole 
until bubbly. 



SQUASH CASSEROLE 

1 can cream mushroom 

1 1/2 lbs. squash 

2 Tbsp. bread crumbs 
2 Tbsp. butter 



JoAnne Bryan 

soup salt and pepper 

1/3 c. grated cheese 
1 small onion 



Cut up squash and onion. Add butter and water. Cook until 
tender. Drain. Put into casserole dish with 1 Tbsp. melted 
butter. Add soup and bread crumbs. Sprinkle cheese on top. 
Bake 350 degrees for 20 to 25 minutes. 



PLEASE PATRONIZE OUR ADVERTISERS 



- 37- Oxford, N,C. 



CTRING BEANS WITH PEANUTS 



Beth Yancey 



3-4 Tbsp. butter or oleo 
1/4 c. chopped salted peanuts 
1/4 tsp. salt 
daslv of pepper 



dash of nutmeg 
1 Tbsp. lemon juice 
1 can (#2) French style 
string beans (whole or 
cut may be used) 



Melt butter; add peanuts and saute' until golden brown. Add 
seasonings and lemon juice. Heat string beans, drain; pour 
peanut mixture over beans. Serves 3-4. This may be 
doubled to serve more. 



CHEESE PUDDING 

9 slices white bread 
(remove crust and cut in 

small cubes) 
1/4 lb. melted butter or oleo 
3/4 lb. mild cheddar cheese, 

grated 



Virginia Rowland 

1/2 tsp. red pepper 
3 egg yolks 

3 egg whites, stiffly beaten 
1/2 tsp. dry mustard 
2 c, milk 
1/2 tsp. salt 



Soak bread cubes in melted butter, add grated cheese and 
mix. Combine milk, pepper, salt, mustard and egg yolks 
and add to bread and cheese mixture. Fold in beaten egg 
whites. Put in buttered baking dish 13x8x2 inches or 2 small 
dishes, dhill overnight or 12 hours before baking. This 
will keep in refrigerator up to 5 days. Bake at 350 degrees 
for about 30 minutes or until brown. Serves about 12 to 15. 



CURRIED FRUIT 

1 large can pear halves 
1 large can peach halves 
1 large can pineapple rings 
1/4 c. sliced red cherries 



Carol Martin 

1/3 c. butter 

3/4 c. brown sugar 

2 tsp, curry 



Drain fruit, place in casserole. Save 1 c. fruit juice. Melt 
butter. Mix together butter, curry, sugar and 1 c. fruit juice, 
Pour over fruit. Bake for 1 hour at 320 degrees. Serves 10 
to 12. 



PLEASE PATRONIZE OUR ADVERTISERS 



- 38 - Oxford, N.C. 



MUSHROOM SOUFFLE' 



Amine Crumpton 



1 pkga old English cheese 

1 can mushroom soup 

4 eggs J beaten separately 



1/4 c, almonds 

3 strips bacong minced 

1 small can mushrooms 



Melt cheese in double boiler ^ add soup and mushrooms, blend 
welU Stir in egg yolks and cook and stir until blended^ Add 
salt, pepper J minced bacon and almonds « Fold in stiffly beaten 
egg whites and put in well-buttered baking disho Cook at 315 
degrees for 30 minutes , then 215 degrees for 30 minutes „ 



Write Extra Recipes Here: 



- 39 - Oxford, N,C. 



OVEN TEMPERATURE CHART 



Slow 250 degrees - 325 degrees F. 

Moderate 325 degrees - 375 degrees F. 

Moderate hot 375 degrees - 425 degrees F. 

Hot 425 degrees - 450 degrees F. 

Very hot 450 degrees - 475 degrees F. 

Minutes Temperature 

BREADS 

Loaf 50-60 400 

Rolls 20-30 400 

Biscuits 12-15 450 

Muffins 20-25 400 

Popovers 30-40 425 

Corn bread 25-30 400 

Nut 50-60 350 

Gingerbread 30-40 325 

PIES 

Pumpkin 35-45 400 

Two-crust « . . 25-40 400 

Shells 10-12 450 

Meringue 10-15 300 

COOKIES 

Drop 10-15 400 

Rolled 8-12 400 

Ice box 8-12 400 

Molasses 10-15 350 

CAKES 

Angel 60 325 

Sponge 60 325 

Cup 25 350 

Layer 25-30 375 

Loaf 45-60 350 

Sheet 20-30 375 

Pound 60-90 325 

MEAT AND POULTRY 

Beef, rare 20 min. to lb 300 

Beef, medium 25 min. to lb 300 

Beef, done 30 min. to lb 300 

Pork 40 min. to lb. 350 

Ham, smoked 30 min. to lb. 300 

Mutton 35 min. to lb 300 

Veal 35 min. to lb 325 

Chicken 25 min. to lb 350 

Duck 25 min. to lb 350 

Turkey, large 20 min. to lb 275 

Turkey, small 25 min. to lb. 300 

Fish 20 min. to lb. 375 



-a- 



OVEN TEMPERATURE CHART (Continued) 



MISCELLANEOUS 

Custard cup 20-30 300 

Custard casserole 45-60 300 

Souffle 50-60 325 

Baked potato 60-90 400 

Baked beans 6 hours 350 

Timbales 35-45 300 

Rice Pudding 50-60 325 

Scalloped potato 60-90 375 



TIME CHART FOR ROASTS 

Kind: Minutes per lb. after searing: 

Beef - rare 10-16 

medium 17-22 

well done 23-30 

Veal, pork, lamb - well done . . 30 
Cured pork - well done 40-55 

Broiling: Remove any extra fat from the meat and grease the 
broiler with some of it. Broil the meat over a clear fire or under 
a gas or electric burner. Sear it on both sides and cook it half of 
the required time on each side. 

Pan broiling: Heat a frying pan very hot and grease it, by rubbing 
with a little fat. Sear meat on both sides, then cook more slowly 
until done. Season. Keep free from fat. 



TIME TABLE FOR BROILING AND PAN BROILING 



Kind of Meat: Time in Minutes: 

Beef steaks - 1-inch thick Rare or medium, 8-10 

1 l/2-inch Rare or medium, 10-15 

2-inch Rare or medium , 18-25 

Pork chops, thin 8-10 

Lamb chops, rib 6-8 

Loin or shoulder 8-10 

Mutton chops 1-inch thick 15-20 

Veal cutlets, very thin 6-8 

Chops 10 



Sauteing or pan frying: Remove any extra fat and dip the meat in 
crumbs, egg and crumbs again (or use a mixture or corn meal 
and crumbs), cook 25 to 30 minutes in a small amount of fat in a 
f rying pan, browning first on one side then turning, seasoning 
with salt and pepper, and browning on the other. Example: 
breaded veal chops. 

Tender Meat Cookery: Roasting: Skewer meat into shape, lay on 

-b- 



TIME TABLE FOR BROILING AND PAN BROILING (Continued) 



a rack in a meat pan and put pieces of the meat fat in the bottom 
of the pan. Place in a hot oven, 500 degrees F. , on the upper 
grate for 10 minutes to sear meat; season with salt and pepper, 
remove to the lower grate of oven; lower temperature to about 300 
degrees F. ; baste occasionally until done. Add hot water if neces- 
sary for basting. 



TEMPERATURES FOR BAKING FLOUR MIXTURES 



Food 


Temperature 






Time (Min. ) 


Baking powder biscuit 


. 450 degrees 


to 


460 


degrees 


12-15 


Bread 


350 degrees 


to 


400 


degrees 


45-60 


Butter cake, loaf 


360 degrees 


to 


400 


degrees 


40-60 


Butter cake, layer . . . 


. 380 degrees 


to 


400 


degrees 


20-40 


Cake, angel 


. 300 degrees 


to 


360 


degrees 


50-60 


Cake, sponge 


300 degrees 


to 


350 


degrees 


40-60 


Cake, fruit 


275 degrees 


to 


325 


degrees 


3-4 hours 




. 380 degrees 


to 


390 


degrees 


10-12 


Cookies, molasses . . . 


. 350 degrees 


to 


375 


degrees 


18-20 




. 300 degrees 


to 


350 


degrees 


45-60 




. 250 degrees 


to 


300 


degrees 


40-60 


Muffins (b. p. ) 


. 400 degrees 


to 


425 


degrees 


20-25 




. 400 degrees 


to 


500 


degrees 


20-40 




. 350 degrees 


to 


450 


degrees 


35-40 




. 400 degrees 


to 


425 


degrees 


25-30 



TABLE FOR COOKING CEREALS 

Kind and Amount Salt Water 

Cream of wheat, 1 cup . 1 1/2 tsp. 4 c. 

Corn meal, 1 cup 1 1/2 tsp. 4 c. 

Rice, 1 cup 1 tsp. 3 c. 

Hominy (coarse) 1 tsp. 5 c. 

(fine) 1 1/2 tsp. 4 c. 

Rolled oats, 1 cup 1 tsp. 2 1/2 c. 

Cracked wheat, 1 cup . . 1 tsp. 4 c. 



Time in 
double boiler 

40 minutes 
3 1/2 hours 
40 minutes 

3 hours 
2 hours 
1 hour 

4 to 6 hours 



TABLE FOR DRIED FRUITS 



Fruit Cooking Time Amount of Sugar or Honey 

Apricots About 40 minutes 1/4 c. for each c. fruit 

Figs About 30 minutes 1 Tbsp. for each c. fruit 

Peaches About 45 minutes 1/4 c. for each c. fruit 

Prunes About 45 minutes 2 Tbsp. for each c. fruit 



-c- 



SAUCES 
Thickening 

White Sauc e Liquid Material Fat Seasoning 

(salt) 

No. 1 thin 1 c. milk 1 Tbsp. flour 1 Tbsp. 1/2 tsp. 

No. 2 medium. . . 1 c. milk 2 Tbsp. flour 1 1/2 Tbsp. 1/2 tsp. 

No. 3 1 c. milk 3 Tbsp. flour 2 Tbsp. 1 tsp. 

No. 4 thick 1 c. milk 4 Tbsp. flour 2 1/2 Tbsp. 1 tsp. 

Use No. 1 sauce for cream soups. 

Use No. 2 sauce for creamed or scalloped dishes or gravy. 
Use No. 3 sauce for souffles. 
Use No. 4 sauce for croquettes. 



VEGETABLE TIME TABLE 

Minutes 

Vegetable Boiled Steamed Baked 

Asparagus, tied in bundles 30 

Artichokes, French 40 45-60 

Beans, Lima, depending on age 20-40 60 

Beans, string 15-45 60 

Beets, young with skins on 45 60 70-90 

Cabbage, chopped, cut sectional 10-20 25 

Cauliflower, stem down 20-30 

Carrots, cut across 20-30 40 

Chard 60-90 90 

Celery, cut in lengths 1/2 inch 30 45 

Corn, green, tender 5-10 15 20 

Cucumbers, peeled and cut 20 30 40 

Eggplant, whole 30 40 45 

Onions 45 60 60 

Parsnips 60 75 75 

Peas, green 20-40 35-50 

Peppers 20-30 30 30 

Potatoes, depending on size 20-40 60 45-60 

Pumpkin, in cubes 30 45 60 

Potatoes, sweet 40 40 45-60 

Salsify 25 45 

Spinach 20 30 

Squash in cubes 20-40 50 60 

Tomatoes, depending on size 5-15 50 15-20 

Turnips, depending on size 30-60 



-d- 



CANDY THERMOMETER HINTS 



To check candy thermometer accuracy, let stand 10 minutes 
in boiling water. Thermometer should read 212 degrees; if there 
is any variation, subtract or add to make the same degree of al- 
lowance in testing candy. 

Thread 230 degrees to 234 degrees 

Soft ball 234 degrees to 238 degrees 

Medium ball .... 238 degrees to 244 degrees 
Firm ball ...... 244 degrees to 248 degrees 

Hard ball 248 degrees to 254 degrees 

Very hard ball . . 254 degrees to 265 degrees 
Light crack .... 265 degrees to 285 degrees 
Hard crack .... 290 degrees to 300 degrees 

TEMPERATURES JN CANDY MAKING 

Fudge, opera creams, penuche and cream candies 

234-236 degrees, soft ball 

Fondants (mints, etc.) 234-236 degrees, soft ball 

Marshmallows 238-240 degrees, soft ball 

Caramel mixtures 246-252 degrees, firm ball 

Taffies 254-270 degrees, hard ball 

Butterscotch 280-300 degrees, crack 

Brittles 290-310 degrees, hard crack 

Boiled frostings: 

1 egg white to 1 c. sugar - 238-242 degrees, soft ball or thread 

2 egg whites to 1 c. sugar - 244-248 degrees, soft ball or thread 

3 egg whites to 1 c. sugar - 254-260 degrees, firm ball or long 

thread. 



TIME AND TEMPERATURE REQUIRED FOR CAKE BAKING 

Sponge cake . 275-325 degrees - 40 minutes to 1 hour 
Loaf cake . . . 325-350 degrees - 40 minutes to 1 hour 
Cup cakes . . . 350-375 degrees - 15 to 25 minutes 
Layer cake . . 375-400 degrees - 20-30 minutes 

FOR THE COOKY JAR 

Cooky dough that is to be rolled is much easier to handle after 
it has been in a cold place 10 to 30 minutes. This keeps the dougk 
from sticking, even though it may be soft. If not done, the soft 
dough may require more flour and too much flour makes cookies 
hard and brittle in rolling, take out on a floured board only as 
much dough as can be managed easily. Flour the rolling pin 
slightly and roll lightly to desired thickness. Cut shapes close to- 
gether and keep all trimmings for the last. Place pans or sheets 
in upper third of oven. Watch cookies carefully while baking to 
avoid burning edges. 

When sprinkling sugar on cookies, try putting it into a salt 
shaker. It saves time. 



-e- 



ROAST TURKEY 



Stuff and truss turkey; brush skin with cooking fat. Place 
breast up on a rack in a shallow open pan. Cover turkey with fat- 
moistened cheesecloth, large enough to cover top and drape down 
on all sides. Place in preheated oven, 325 degrees F. Do not 
sear; do not add water; do not cover. Basting is unnecessary, 
but if cloth dries during cooking, moisten it with drippings in pan. 
When meat thermometer registers 190 degrees F. (20 minutes be- 
fore turkey should be done) test for doneness. Press fleshy part 
of drumstick between fingers; meat should feel very soft; or move 
drumstick up and down; it should move readily or twist out of 
joint. Roasting Time (stuffed ready-to-cook weight): 

4 to 8 -lb. turkey. 3 to 4 hours 

8 to 12 -lb. turkey 4 to 5 hours 

12 to 16-lb. turkey 5 to 6 hours 

16 to 20-lb. turkey 6 to 7 1/2 hours 

20 to 24-lb. turkey 7 1/2 to 9 hours 



Roasting Time and Temperature (whole turkeys): 

Ready-to-cook Oven Total Time 

Weight Temperature (Hours) 

8 to 10 325 degrees F 4 to 4 1/2 

10 to 12 325 degrees F 4 1/2 to 5 

12 to 14 325 degrees F 5 to 5 1/4 

14 to 16 325 degrees F 5 1/4 to 6 

16 to 18 325 degrees F 6 to 6 1/2 

18 to 20 325 degrees F 6 1/2 to 7 1/2 

20 to 24 325 degrees F 7 1/2 to 9 

Note: If turkey is roasted unstuffed, reduce time approximately 
5 minutes per pound. 

(Half Turkeys) 

3 1/2 to 5 325 degrees F 3 to 3 1/2 

5 to 8 325 degrees F 3 1/2 to 4 

8 to 12 325 degrees F 4 to 5 

(Foil Wrapped Turkeys) 

8 to 10 450 degrees F 2 1/4 to 2 1/2 

10 to 12 450 degrees F 2 1/2 to 3 

12 to 16 450 degrees F 3 to 3 1/4 

16 to 20 450 degrees F 3 1/4 to 3 1/2 

20 to 24 450 degrees F 3 1/2 to 3 3/4 



-f- 



INGREDIENT SUBSTITUTIONS 



1 square (1 oz.) chocolate equals 3 tablespoons cocoa plus 1 

tablespoon vegetable shortening. 
1 3/4 cups (approximately) all-purpose flour equals 2 cups cake 

flour. 

2/3 cups honey equals 1 cup sugar plus 1/3 cup of water. 
1 package (8 to 9 oz.) macaroni or spaghetti equals 4 to 5 cups 
cooked. 

1 cup raw rice equals 3 cups of cooked rice, approximately. 

1 1/2 cups corn syrup equals 1 cup sugar plus 1/2 cup of water. 

2 tablespoons flour (for thickening) equals 1 tablespoon corn 
starch. 

2 cups ground meat (tightly packed) equals 1 pound. 

3 cups ground meat (loosely packed) equals 1 pound. 

2 1/2 cups raisins equals 1 pound. 

3 cups coarsely chopped nuts equals 1 pound. 

1 cup sweet milk equals 1 cup sour mi& plus 1 teaspoon soda. 
1/2 teaspoon soda plus 1 cup sour milk equals 2 teaspoons baking 

powder. 

2 cups equals 1 can (tall) 

2 1/2 cups equals No. 2 can 

3 1/2 cups equals No. 2 1/2 can 

1 lemon (medium) equals 3 tablespoons juice 

1 orange (medium) equals 1/2 cup juice 

2 Tablespoons shortening equals 1 ounce. 



TABLE OF MEASUREMENTS AND ABBREVIATIONS 

t. or tsp teaspoons 

T. or Tbsp tablespoons 

c cup 

pt pint 

qt quart 

lb pound 

3 t IT. 



1 pound dates measure about 2 cups 

1 pound raisins, prunes, dried apricots, dried peaches, dried 

pears or dried figs measures about 3 1/4 to 3 1/2 cups 
1 pound dried apples measure about 5 cups 
1 pound cut -up candied fruit peel measures about 3 cups 
1 pound shelled almonds or Brazil nuts measure about 3 cups 
1 pound shelled walnuts or pecans measure about 4 cups 



16 T. 
2 cups 
2 pints 
4 qt. 



1 c. (4 T. - 1/4 c. ; 8 T. - 1/2 c.) 
1 pint 




MEASURES OF FRUITS AND NUTS 



-g- 



SUPPER QUANTITY COOKING 



BAKED BEANS FOR 100: 

8 qt. . dry beans 
20 qt. salad 
4 lb. butter 
4 qt. cream 

HASH SUPPER FOR 100: 

40 lb. corned beef 

32 qt. potatoes 

20 doz. rolls 

20 qt. chopped cabbage 

CABBAGE SALAD FOR 175: 

20 lb. cabbage 

I 1/2 qt. Miracle Whip 



HAM SUPPER FOR 225: 

48 lb. canned ham 

24 potato salads (solicited) 

5 lb. coffee 
I pt. cream 

45 qt. strawberries 

6 pkg. Bisquick equals 
3/4- inch biscuits 



BRAISED BEEF FOR 200: 

65 lb. stew beef 
60 lb. potatoes 
36 pies 

TURKEY DINNER FOR 250: 
7 turkeys 

75 lb. butternut squash 
20 large cranberry rings 



4 lb. salt pork 
20 doz. rolls 
20 pies 
2 lb. coffee 



5 qt. salad dressing 
5 lb. butter 
2 lb. coffee 
4 qt. cream 



4 large cans crushed 

pineapple 
2 bunches carrots 



2 qt. milk 
I lb. Crisco 

5 to 6 c. water 
48 pkg. peas 

8 qt. milk 

6 qt. heavy cream 
I pkg, Starlac 

I c. sugar, add to Bisquick 



Harvard beets 
Cabbage salad 
40 lb. turnip 
2 lb. cheese 



75 lb. potato 

10 bunches celery 

44 pies 



3 large pkg. Bisquick 
17 pkg, Flakon corn mix 
2 bunches celery 



CHICKEN SHORTCAKE FOR 135: 

60 lb. chicken 

30 pkg, frozen peas 

12 cans cranberry sauce 



-h-